Basic Napa Cabbage Kimchi (Kimchee) Recipe
- 1 (2-pound) napa cabbage
- 1/2 cup kosher salt
- About 12 cups cold water, plus more as needed
- 8 ounces daikon radish, peeled and cut into 2-inch matchsticks
- 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
- 1/3 cup Korean red pepper powder
- 1/4 cup fish sauce
- 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
- 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
- 2 teaspoons Korean salted shrimp, minced
- 1 1/2 teaspoons granulated sugar
- Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end.
- Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated.
- Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (its OK if a few leaves break the surface).
- Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
- Place a colander in the sink, drain the cabbage, and rinse with cold water.
- Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
- Place the remaining ingredients in a large bowl and stir to combine.
- Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
- Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar.
- Let sit in a cool, dark place for 24 hours (the mixture may bubble).
- Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week).
- Refrigerate for up to 1 month.
cabbage, kosher salt, cold water, daikon radish, scallions, korean red pepper, fish sauce, fresh ginger, garlic, shrimp, sugar
Taken from www.chowhound.com/recipes/basic-napa-cabbage-kimchi-kimchee-29505 (may not work)